Tea and Anise-Flavored Chicken Livers
Updated Oct. 12, 2023
- Total Time
- 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds fresh chicken livers
- 3½quarts water
- ½cup China black tea leaves tied in a square of cheesecloth
- ¼cup rice wine
- ¼cup soy sauce
- 4whole star anise
- 6slices fresh ginger root, peeled
Nutritional analysis per serving (6 servings)
160 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 20 grams protein; 687 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Lightly rinse the chicken livers, drain thoroughly and separate the lobes.
- Step 2
Heat two quarts of water until boiling and blanch the livers for about two minutes. Drain.
- Step 3
In a heavy saucepan combine the remaining 1½ quarts of water with the tea leaves, rice wine and soy sauce. Lightly smash the anise and ginger root with the side of a cleaver and add them. Simmer this mixture for 20 minutes.
- Step 4
Add the chicken livers and once the mixture returns to a simmer cook for 15 minutes. Remove from heat and allow the chicken livers to cool in the liquid.
- Step 5
Remove the cooled livers from the cooking liquid and slice them thin. Serve cold or at room temperature on slices of toast or in a salad.
Private Notes